Pistachio Fudge requires no candy thermometer or special fudge making skills! Pudding mix adds instant pistachio flavor to this delicious and easy homemade fudge recipe.
We love nuts in our fudge. This Butter Pecan Fudge is another reader favorite! It tastes just like the fudge you’d get on a seaside vacation.
Table of Contents
Why this Recipe is Best
Have you ever used instant pudding in fudge?
Pudding mixes are among my favorite ways to add variety to countless dessert recipes. Mixing up flavors is so easy when you can just swap one kind of pudding mix for another!
This Pistachio Fudge recipe is no different. I took my basic vanilla fudge recipe and added some JELLO-O pistachio flavored pudding mix. Instant flavor boost!
One bite of this creamy fudge told me my experiment was a success! A hint of nutty flavor and green tint layered under a rich dark chocolate topping makes for a tasty spin on a familiar treat.
New to fudge making? Check out my guide on how to make fudge for plenty more tricks for making this fudge.
- Marshmallow Fluff – Also called marshmallow creme, this helps give the fudge its soft texture.
- Heavy Whipping Cream – Be sure to use full fat heavy cream. And don’t try to substitute with half and half or evaporated milk or a lower fat milk.
- Pistachio Pudding Mix – This is a box of instant jello pudding mix (a dry mix) that you’ll add to the fudge for flavor and color.
- White and Dark Chocolate – Use good quality chocolate for this fudge and topping, as the flavor will really come through.
Step 1. Boil. Combine the butter, sugar, heavy cream and salt in a large saucepan over medium high heat and bring to a rolling boil. Boil for 5 minutes, stirring constantly, then remove from heat.
Step 2. Melt. Add the pudding mix, marshmallow cream and white chocolate to a large mixing bowl. Pour the boiling mixture over the ingredients and stir until the chocolate is completely melted. Fold in the pistachios.
Step 3. Pour. Pour the fudge mixture into a 9-inch parchment paper lined square dish and smooth into an even layer.
Step 4. Top. Melt the dark chocolate then spread on top of the fudge. Let set for 1 hour until firm. Cut and enjoy.
Tips and Tricks
- Beat well: Be sure to thoroughly mix in the pudding with the marshmallow cream to get rid of any graininess. Also, it helps to use electric beaters or a stand mixer to incorporate the butter and cream mixture with the white chocolate and pudding. The fudge mixture should be completely smooth before adding the pistachios.
- Set at room temperature: This fudge is best when you let it set on the counter top at room temperature. It doesn’t need to be chilled.
- Slicing fudge: I prefer to leave the fudge uncut until ready to serve. Cut squares are more prone to drying out. Store the fudge covered, then cut into desired squares just before eating for best taste.
- A hot knife makes it much easier to cut fudge smoothly! I place my knife in boiling hot water for a few seconds before slicing. Just be careful not to burn yourself!
Sure! You could also use semisweet chocolate morsels or milk chocolate chips to make the chocolate topping for this fudge.
For best results, store fudge in an airtight container at room temperature. I prefer to leave the fudge UNCUT until ready to serve, as this helps keep it from drying out. Fudge does not need to be refrigerated, but you can refrigerate for up to 3 weeks to extend the shelf life. Allow it to come to room temperature before slicing.
Yes, you can freeze fudge for up to 3 months. Place in an airtight freezer safe bag then squeeze all the air out before placing it in the freezer. Let thaw in the refrigerator overnight before enjoying.
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¾ cup heavy cream
- pinch of salt
- 3.5 oz pkg Instant pistachio pudding mix powder only
- 7 oz Fluff marshmallow cream
- 11 oz white chocolate
- ¼ cup pistachios shelled, chopped
- 8 oz dark chocolate melted
- In large saucepan over medium high heat, mix butter, sugar, heavy cream and salt. Bring to a rolling boil. Set timer and boil for 5 minutes, stirring constantly. Remove from heat.
- In large mixing bowl, add pudding mix, marshmallow cream and white chocolate. Pour boiling mixture over ingredients. Beat for about one minute until combined and chocolate is completely melted. Fold in pistachios.
- Pour into a 9inch parchment paper lined square dish.
- Melt dark chocolate (either using microwave or double boiler). Spread on top of fudge and let set for one hour until firm. Cut and enjoy.
- Set at room temperature: This fudge is best when you let it set on the counter top at room temperature.
- How to store: You can keep this fudge at room temperature in an airtight container. If you home is exceptionally warm, feel free to store it in the fridge just so it doesn't get too soft.
- Beat well: Be sure to thoroughly mix in the pudding with the marshmallow cream to get rid of any graininess. Likewise, use electric beaters or a stand mixer to incorporate the butter and cream mixture with the white chocolate and pudding.
- Slicing fudge: I prefer to leave the fudge uncut until ready to serve. Cut squares are more prone to drying out. Store the fudge covered, then cut into desired squares just before eating for best taste and least amount of waste.
Whether you’re a seasoned veteran of fudge making, or trying pudding in fudge for the first time, you’ll love Pistachio Fudge!
I decided to slowly add the pistachio pudding then the chocolate chips and then then marshmallow to the boiling ingredients, otherwise the pudding is gritty..
This is delicious! Mine came out gritty, but don’t think we got the pudding mixed thoroughly. Use the marshmallow fluff in my chocolate and peanut butter fudge it always comes out consistent. Thanks for the recipe!
I would like to know how much boiling water do you use when adding to the fluff.white chocolate mixture?
There is no boiling water in this recipe 🙂
Hi, could you please advise I am not familiar with Fluff / Marshmallow cream. I live in South Africa. Thanks. Regards Michelle.
What a disappointment! Two different batches with expensive Lindt chocolate and both separated into a disgusting mess. What went wrong?
Thanks for the fantastic recipe! I made this to gift at Christmas time and of course keep a little for us, it tasted great!
I just got done enjoying this amazing recipe…sooo yummy…and i agree that even those who do not like pistachio pudding or even he nuts will like this anyway if they give it a shot.
This looks great. I would like to make this to take with me to my in laws for thanksgiving which is about five hours away. I would make this the night prior to leaving but i would like to know the best way to store this to ensure maximum freshness??? Thanks so much 🙂
I’ve traveled with fudge before. I usually put it in an airtight container. This fudge is okay not refrigerated for those 5 hours (unless it’s 100 degrees and it will get melted).
I am a cooking teacher and did the pistachio fudge with my students for a candy display we were doing to promote our department. They didn’t think they would like it when I said the word “pistachio” but they loved it! They were fighting over the last piece. We also did the cookies and cream fudge and strawberry swirl. They said the strawberry swirl tasted like ice cream. Thank you for your ideas, the kids loved it and everyone thought it looked beautiful!
Oooo, this would be dangerous around me too 🙂 Love how packed with pistachios this fudge is!
Aimee! I just found this recipe via pinterest. I am so delighted that it is yours b/c then it MUST be a winning fudge recipe – i have yet to make fudge using fluff as part of the base. I love pistachio desserts, so so so much!! Love this recipe girl! 🙂
This looks absolutely scrumptious! I showed you off today!